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curls

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Everything posted by curls

  1. curls
    We have been at other schools where this has not been an issue. But yes, the list has the potential to be quite helpful.
  2. curls
    If you wouldn't mind, would you please share your recipe for hard candy? I think the batch size you made at the conference is that "just right" amount. Thanks again for sharing all your knowledge. Hope we see you next year!
  3. curls
    Open to other solutions but I don’t think that you can leave chocolate in a melter unattended for several hours and still have it be in temper. As you mentioned, it will over-crystallize and turn to sludge. When I am working with chocolate for several days in a row, I keep my chocolate in the melter overnight at a temperature high enough to keep all the chocolate melted and fluid. In the morning, I temper the chocolate in the melter and make adjustments throughout the day to keep the chocolate in temper.
  4. curls
    9. thermometers: IR & candy/probe
  5. curls
    - chopping ingredients (nuts and other inclusions) - portioning items that can’t be cut with a confectionery guitar (nougat, caramel, etc.)
  6. curls
    7. Ladles 8. Knives
  7. curls
    I gave them chocolates! Wasn’t going to give up my caramel corn. 🙂. Bob thanks for bringing & making the caramel corn. Yum!
  8. curls
    Indeed I told them that our group rate / contract included free parking. The annoying bit is I confirmed the free parking when I checked in but they had forgotten all about that when it came to the final bill.
  9. curls
    Very true! It is quite helpful that patris’ bowls are narrower at the base. Makes it so much easier to dip when there is just a bit of chocolate in the bottom.
  10. curls
    FYI check your hotel bill before you leave. They charged me for parking— a visit to the front desk straightened that up.
  11. curls
    And some photos from the last day of the workshop. Today’s lunch Thrilled to use Melissa Coppel’s custom blended dark chocolate for my chocolate hazelnut nougat. Thanks to Melissa for everything she contributed to the conference! Dipped in this pretty bowl that another potter was inspired to make after hearing about @patris‘s amazing chocolate bowls. Chocolates made from the thermoformed moulds. And some general photos of yummyness...
  12. curls
    Breakfast at Comet Coffee. This place was recommended by @gfron1 and a number of us stopped in to enjoy their offerings. I’m going to try and stop by tomorrow before my flight home. Wonderful food and delightful employees. This morning mushroom & spinach quiche and a build-your-own cafe au lait.
  13. curls
    Today’s hard candy demo & conference participation. @DayGameCandy was a great instructor and wonderful addition to our workshop.
  14. curls
    @gfweb the students and faculty were welcoming and very helpful. The facility and equipment were great. The food was an odd disconnect, not quite sure why that was the case.
  15. curls
    Thank you for teaching me how to work with hard candy; I had so much fun! Hope to see you at next year’s workshop.
  16. curls
    Ah Kerry, it was only the hint of a suggestion. I didn’t mean to send you down a rabbit hole. But I am happy the Vaquform is here and we get to try it out. Very cool machine that will help artisans in many fields!
  17. curls
    Today’s lunch, made by the college culinary program.
  18. curls
    Group dinner at the Chocolate Pig. I took a few photos and Kerry got all the rest. Halibut One of the two dessert options, not listed on the menu — cake, honey cream cheese, strawberry jam, strawberry sauce, and some chocolate covered bacon.
  19. curls
    Caramel popcorn And some of that caramel popcorn went on and became panned caramel popcorn!
  20. curls
    More thermoforming fun — items & then the thermoformed result.
  21. curls
    Didn’t get too many photos of tonight’s gathering and chocolate selection but will share what I have. Hopefully some other people got better photos. Our gathering tonight was in the bar at Bulrush and it was fun seeing Rob’s customers go home with chocolates and caramel popcorn from our buffet. The paint drip wall that beautiful table in the lounge and some of the ingredients in my cocktail, which was a negroni riff and quite tasty
  22. curls
    A few of us had dinner at Pappy’s BBQ before going to Bulrush for the chocolate show & tell. Some photos from that meal...
  23. curls
  24. curls
    Almond croissant from Nathaniel Reid bakery. Will have to get there earlier in the day to see all their offerings. Especially the kouign amann.
  25. curls
    Fingers crossed for your luggage jbates.
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